Nutty Baked Acorn Squash image

Vitamin E and B vitamins foster your baby’s cell, brain, and nervous system development.

SERVES 5

MAKE your squash more nutty and nutritious. A drizzle of honey or maple syrup adds a sweet touch. Quinoa or any whole grain is a great complementary side dish.

1 acorn squash (about 2 pounds), sliced in half and seeded

2 tablespoons olive oil

2 tablespoons light brown sugar

2 teaspoons ground cinnamon, cloves, or allspice, or a mixture

½ cup chopped pecans or sliced almonds

½ cup pumpkin seeds

¼ cup sunflower seeds

Salt and freshly ground black pepper

3 tablespoons pure maple syrup or honey, for drizzling (use maple if vegan)

⅓ cup pomegranate seeds, for garnish (optional)

• Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil; set aside.

• Position one squash half, cut side down, on a chopping board and slice it into 2-inch-thick semicircles. Transfer the pieces to a large bowl and repeat with the remaining squash half. Add the olive oil, brown sugar, and cinnamon to the bowl and mix until the squash is coated. Transfer the squash to the prepared baking sheet, arranging the pieces in a single layer. Bake for 20 minutes.

• Remove from the oven. Sprinkle the nuts and seeds on top. Continue to bake for 15 minutes, or until the squash is tender. Check for doneness by piercing the squash with the tip of a knife. Transfer to a serving dish. Season with salt and pepper to taste and drizzle with the maple syrup. Garnish with the pomegranate seeds, if using.

Meal ideas

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (Slow-Cooked Ginger-Garlic Chicken, here)

• Whole grain or starch

• Green salad or vegetable

• Reduced-fat milk or yogurt

• Fruit with vitamin C

Meal ideas and tips for diabetes

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (above)

• Green salad or nonstarchy vegetable

• Reduced-fat milk or unsweetened reduced-fat yogurt, 1 CARB

One fifth of the squash: Calories: 326 cals; Protein: 8 g; Carbohydrates: 28 g; Fat: 23 g; Fiber: 6 g; Sodium: 201 mg; Vitamin E: 4 mg; Niacin: 4 mg; Thiamine: 0.4 mg; Copper: 0.5 mg; Magnesium: 155 mg; Manganese: 2 mg; Phosphorus: 282 mg; Zinc: 2 mg; 2 CARBS